Georgian cabbage: recipes

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Sauerkraut or pickled cabbage is a popular preservation for the winter. Housewives who are looking for a combination of sharpness and tenderness should try to make a Georgian version of the recipe for the workpiece. Beetroot gives a beautiful color, improves the taste of the product.

How to cook Georgian cabbage

If you want to keep a large supply of vitamins for the winter, pickled Georgian cabbage will suit you. Her recipes contain healthy vegetables and spices that will help strengthen immunity, improve bowel function. The manufacturing process is not difficult. Shredded cabbage leaves are mixed with beets and carrots according to classical technology. However, there are original, interesting recipes for Georgian cabbage that you should try.

Georgian cabbage recipe

The cooking technology is simple, you can make it quickly with the proper dexterity in cutting vegetables. Georgian cabbage recipe with beets suggests the presence of a vegetable that stains the main ingredient in a pleasant pinkish color. An invariable attribute of Caucasian cuisine is spiciness. You can regulate it by adding a certain amount of garlic or hot pepper. You can decorate when serving with green onions, dill, parsley or celery.

With beetroot

  • Cooking time: 20 minutes.
  • Servings Per Container: 8-10 Persons.
  • Calorie dishes: 28 kcal.
  • Purpose: snack / festive table.
  • Cuisine: Caucasian.
  • Difficulty: easy.

Georgian sauerkraut will help diversify your table with an interesting snack. Dieters can use the dish as a side dish. The manufacturing process is fast. All you need to do is grind and stack the components in the correct order. However, it will take several days for the vegetables to soak in brine..


  • hot pepper – 2 pcs.;
  • celery – 1 bunch;
  • white cabbage – 3 kg;
  • garlic – 2 heads;
  • water – 2.5 l;
  • beets – 1500 g;
  • salt – 3 tbsp. l.

Cooking method:

  1. Water needs to boil, add salt. Leave the liquid to cool..
  2. Rinse the cabbage, cut into medium-sized cubes.
  3. Beets and garlic need to be peeled and cut into thin slices. Hot pepper split into rings.
  4. Make pickled cabbage in Gurian style is necessary in a pan. Place the beets on the bottom, then the main ingredient, red pepper, garlic and celery sprigs. Next step repeat layers.
  5. At the end, lay a lot of beets. Pour in boiled salt water. Cover the workpiece with a lid, put oppression. Sour the product for 3 days at room temperature.

Pickled cabbage with beets on a plate


  • Cooking time: 20 minutes.
  • Servings Per Container: 6-8 Persons.
  • Calorie dishes: 28 kcal.
  • Purpose: appetizer.
  • Cuisine: Georgian.
  • Difficulty: easy.

Georgian pickled cabbage differs from pickled cabbage in the presence of vinegar. The substance gives tenderness, sour taste. The main feature of vinegar is that it helps to preserve the product for a long time. You can make a snack for the winter by transferring the contents of the pan to a three-liter jar, tightly closing the lid. Store recommended inside the refrigerator or basement.


  • greens – 1 bunch;
  • cabbage – 1 forks;
  • vinegar – 100 ml;
  • salt – 3 tbsp. l .;
  • beets – 1 pc.;
  • bay leaf – 4 pcs.;
  • allspice – 2-5 pcs.;
  • garlic – 4-6 cloves;
  • sugar – 3 tbsp. l .;
  • water – 3 l;
  • hot pepper – 1-2 pcs.

Cooking method:

  1. Cut a head of cabbage into large pieces, beets into thin slices. You can leave garlic cloves whole or chop.
  2. At the bottom of the pan, put half the cabbage chunks. Place on top 1/3 of pepper, herbs, beets and garlic. Repeat layers while missing components.
  3. Prepare the marinade by adding sugar, salt, pepper, vinegar and lavrushka to the water. The liquid should boil. Pour vegetables with hot brine.
  4. Cover the workpiece with a plate, put oppression on top. Hold in the refrigerator for 1 day.

Georgian cabbage

For winter

  • Cooking time: 30 minutes.
  • Servings Per Container: 10-15 Persons.
  • Calorie dishes: 41 kcal.
  • Purpose: preservation / snack.
  • Cuisine: Caucasian.
  • Difficulty: easy.

Cabbage for the winter in Georgian style will appeal to lovers of spicy and spicy dishes. The blank can be stored for a long time, so it will delight you with its taste and aroma in the cold season. You don’t have to do it for a long time, it will take time only to cut the products and ferment the finished preservation. Use the workpiece as an addition to meat dishes, with any side dish or as an independent delicacy.


  • beets – 1 pc.;
  • garlic – 2 cloves;
  • salt – 3 tbsp. spoons;
  • vegetable oil – ? st .;
  • cabbage – 1000-1500 g;
  • celery – 1 bunch;
  • sugar – 3 tbsp. l .;
  • water – 1.5 l;
  • black pepper – 20 peas;
  • bay leaf – 4-5 pcs.;
  • hot pepper – 1 pc..

Cooking method:

  1. Pour water into the pan, add salt, add lavrushka, sugar. Bring the brine to a boil, pour in table vinegar, mix and turn off the flame.
  2. Head of cabbage should be cut into large pieces. Tamp the portion into a prepared clean jar.
  3. Peel and chop the beets in small cubes, place in a container on top of the main component.
  4. Chop the celery, add it to the jar.
  5. Place garlic cloves chopped in small staples on top. Repeat the sequence of layers until the food runs out. Lastly, lay some beets and slices of hot pepper.
  6. The next step in the process, how to cook delicious mzhava, pour the marinade. Georgian-style pickled cabbage with beets should be infused at room temperature for 1 day with the lid closed. You will need to store the product in the refrigerator.

Vegetables for the winter


  • Cooking time: 25 minutes.
  • Servings Per Container: 10-12 Persons.
  • Calorie dishes: 28 kcal.
  • Purpose: appetizer.
  • Cuisine: Georgian.
  • Difficulty: easy.

Recipe cabbage with hot pepper from Georgia will delight the most demanding gourmets. The appetizer is not only delicious, but also looks beautiful. Adding beets makes the main component unusual in color. Such a dish will decorate the holiday table and will appeal to households. It can be served with a side dish of boiled rice or mashed potatoes.


  • water – 1 l;
  • salt – 2 tbsp. l .;
  • beets – 1 pc.;
  • hot pepper – 3-4 pods;
  • cabbage – 1 head of cabbage;
  • garlic – 2 tbsp. l .;
  • greens – 1 bunch.

Cooking method:

  1. Put the heads of cabbage cut in large pieces into a jar or pan. Beets should be peeled, chopped into strips, placed on top.
  2. Add chopped greens and hot pepper to the container, which must be divided into longitudinal strips. Put chopped garlic to vegetables.
  3. Lay the rest of the cabbage and beets on top of the ingredients..
  4. The next step in the process, how to salt the cabbage in Georgian, will be the creation of a brine. To do this, you need to dilute the salt in boiled water and pour the contents of the jar with the obtained liquid.
  5. Salting of instant sauerkraut should last 2-3 days. When the workpiece becomes reddish, store it in the refrigerator.

Sharp mzhav


  • Cooking time: 30 minutes.
  • Servings Per Container: 9-12 Persons.
  • Calorie dishes: 35 kcal.
  • Purpose: appetizer.
  • Cuisine: Caucasian.
  • Difficulty: easy.

Georgian cabbage requires special handling when cooking. This variety is a little rougher than its white counterpart. Salting of red heads of cabbage needs to be carried out longer, using more salt. However, as a result, you will get a tasty, fragrant and tender snack that can be used on the daily menu or served for a holiday.


  • carrots – 2 pcs.;
  • beets – 1 pc.;
  • garlic – 1 head;
  • water – 3 l;
  • salt – 8-9 tbsp. l .;
  • vinegar – 50 g;
  • black pepper;
  • red cabbage – 3-4 kg;
  • hot red pepper;
  • sugar – 1.5 tbsp .;
  • bay leaf;
  • allspice.

Cooking method:

  1. To make pickled mzhava, you need 2 cans of 3 l.
  2. Wash the cabbage, cut the spine. Divide the forks into large squares.
  3. Pass carrots and beets through a grater with large holes. Cut the garlic into thin slices, mix with vegetables.
  4. Put the cabbage and vegetable mixture inside the jar. Each layer must be tightly packed. Leave carrots and beets on top.
  5. The next step in the recipe is to make the marinade. Place bay leaf and other spices inside the pan, pour salt and granulated sugar. These components must be filled with water. Put the marinade on the fire, bring to a boil. Pour the contents of the cans with slightly cooled liquid. Leave the vessels at room temperature until cool. Pickled vegetables should be stored in the refrigerator.

Marinated mzhav

With beets and carrots

  • Cooking time: 3 hours.
  • Servings Per Container: 8-13 Persons.
  • Calorie dishes: 53 kcal.
  • Purpose: festive table / snack
  • Cuisine: Georgian.
  • Difficulty: easy.

Georgian cabbage with carrots is a classic harvesting option. Correctly observe the proportions will help recommendations from the recipe with a photo. Snack contains a large number of vitamins and other beneficial substances. It will not turn out too sharp, because it does not contain hot pepper, so any consumer will like it. If you want to make conservation more savory, add a little chopped horseradish.


  • boiled beets – 5 pcs.;
  • sugar – 1 tbsp .;
  • cabbage – 1 head of cabbage;
  • salt – 2 tbsp. l .;
  • carrots – 3 pcs.;
  • vinegar (9%) – 1 tbsp .;
  • ground black pepper – 1 tbsp. l .;
  • garlic – 10 cloves;
  • bay leaf – 5 pcs.;
  • vegetable oil – half a cup;
  • water – 2 l.

Cooking method:

  1. For salting, cut a head of cabbage into square pieces, chop the carrots with rings, garlic and hot pepper, pass through the press. Grate beets.
  2. It is necessary to lay prepared vegetables inside the jar, shifting them with bay leaf.
  3. The brine for mzhav is prepared according to the following technology: salt and sugar are dissolved in hot water with the addition of vegetable oil and vinegar.
  4. Pour the contents of the containers with the resulting liquid, insist under room conditions for about 2 hours. An appetizer will be ready after it has been idle for a day in the refrigerator.

Pickled vegetables

With garlic

  • Cooking time: 30 minutes.
  • Servings Per Container: 8-10 Persons.
  • Calorie dishes: 46 kcal.
  • Purpose: appetizer.
  • Cuisine: Georgian.
  • Difficulty: easy.

Georgian cabbage with beets and garlic is both a spicy and tender dish. To get a tasty combination, it is important to observe all the proportions of the components in the process, how to cook a snack. To let the vegetables salty, you only need 2 days. If you want to get fast cabbage, with excellent flavoring properties, use the Georgian recipe with garlic.


  • garlic – 3 cloves;
  • bitter pepper – 3 pcs.;
  • white cabbage – 1 medium-sized forks;
  • water – 1 l;
  • granulated sugar – 1 tbsp .;
  • carrots – 1 pc.;
  • beets – 1 pc.;
  • salt – 2 tbsp. l .;
  • table vinegar (9%) – 1 tbsp .;
  • vegetable oil – ? st.

Cooking method:

  1. Cut the cabbage into cubes 3-4 cm. Grate the carrot on a grater with large holes. Beets will need to be cut into slices of small thickness. Pass hot pepper and garlic through a press or chop well.
  2. Spread cabbage and vegetables in layers inside a suitable container until the ingredients run out.
  3. Cook the brine from a mixture of oil, sugar, salt and vinegar. Pour the resulting liquid into a container with vegetables. Hold the resulting pickled cabbage for 2 days at room temperature, then store in the refrigerator.

Winter salad

With nuts

  • Cooking time: 30 minutes.
  • Servings Per Container: 5-6 Persons.
  • Calorie dishes: 37 kcal.
  • Destination: Snack / Breakfast.
  • Cuisine: Caucasian.
  • Difficulty: easy.

How to make an unusual snack? Georgian cabbage with walnuts is an original dish. An unusual combination of recipe ingredients makes the product appropriate for the festive table. Due to the nutritiousness of walnuts, the dish is also suitable for breakfast. You will receive a supply of the necessary substances for each person during the day. On the basis of such spicy food, you can get a delicious salad.


  • peeled walnuts -? st .;
  • cabbage – 0.5 kg;
  • salt;
  • garlic – 1-2 cloves;
  • hot peppers;
  • onions – 2 heads;
  • wine vinegar;
  • cilantro – 2-3 branches;
  • saffron.

Cooking method:

  1. Divide the cabbage forks into 2-4 parts, finely chop. Mix the chopped vegetable with salt, leave for 10 minutes. After this time, squeeze out the allocated juice.
  2. Chop onion, salt, squeeze.
  3. Walnuts are required to ceiling with saffron, cilantro, salt, pepper and garlic. Spices mix with wine vinegar.
  4. Add the resulting dressing to cabbage.

Peeled walnuts on a saucer

Georgian Mojave – cooking secrets

To make you a delicious and crisp Georgian cabbage with beets, you need to pay attention to the following recommendations:

  • Choose a cellar or lower level refrigerator for storage. This place is ideal so that the cabbage is well salted, as the product may turn sour at room temperature..
  • If the marinade recipe requires the use of vinegar, choose apple or wine, as these types are natural.
  • Find a middle ground in the size of cabbage slices. They should not be too small or large. This will help to get optimal streaking..
  • Give preference to white varieties. Their leaves after pickling become tender and crispy.

Learn more about pickling cabbage in jars in brine.

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